Step 1: Place your large stockpot on the stove over medium heat. Add the stick of butter and allow it to melt completely, swirling to coat the bottom of the pot.

Step 2: Add the chopped celery, carrots, onion, garlic, and green onion to the melted butter. Stir everything together to coat the vegetables. Let them cook for approximately 20 minutes, stirring occasionally, until they become soft and the onions turn translucent.

Step 3: Pour the entire gallon of chicken broth into the pot with the softened vegetables. Add the 22-ounce can of cream of chicken soup. Stir very well using your wooden spoon until the soup is fully incorporated into the broth with no lumps remaining.

Step 4: Add the black pepper, poultry seasoning, and seasoned salt to the pot. Stir to distribute the seasonings evenly. Let the pot heat up until it reaches a gentle simmer. Add the fresh thyme sprigs directly to the broth.

Step 5: Open all three cans of buttermilk biscuits. Place each biscuit on a clean, flat surface. Using your palm, press down on each biscuit to flatten it into a disc about ¼-inch thick. Cut each flattened biscuit into four equal strips.

Step 6: Place 1–2 cups of flour in a small bowl. Working with one dough strip at a time, coat each piece thoroughly in the flour, shaking off any excess. Drop each floured dough strip into the simmering broth one by one, distributing them around the pot.

Step 7: After all dumplings are added, give the pot one very gentle stir to help spread them out without breaking them apart. Place the lid on the pot and let it simmer for 30 minutes. The dumplings will expand and become tender.

Step 8: While the dumplings cook, shred your rotisserie chicken. Remove all the meat from the bones and shred it into bite-sized pieces using your hands or two forks. You should have about 3–4 cups of shredded chicken.

Step 9: Once the dumplings are cooked through and tender, add the shredded chicken to the pot. Stir slowly and gently to incorporate the chicken without breaking up the dumplings.

Step 10: Turn off the heat. Keep the lid on the pot and let the chicken and dumplings rest for about 10 minutes. This resting period allows the flavors to meld together and gives the broth time to thicken slightly. Your pepper belly pete chicken and dumplings is now ready to serve.